Chocolate Scotch Egg

Cooking Time
30

Portions
6

Ingredients

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• g Country Range Plain Flour
• g Country Range Cocoa Powder
• g Caster Sugar
•   tsp Country Range Baking Powder
•   tsp Country Range Salt
• g Country Range Butter
• ml Full Fat Milk
• g Country Range Free Range Egg
•   tsp Country Range Vanilla Extract
• g Country Range Butter
• g Icing Sugar
• g Country Range Cocoa Powder
•   tbsp Milk
• g Creme Eggs
• g Biscoff Biscuits

• 1

  Step 1

  Pre heat the oven to 180oC/ 160oC fan/ gas mark 4
• 2

  Step 2

  For the cup cake – Mix the flour, sugar, baking powder, salt and soft butter until a smooth sandy mix
• 3

  Step 3

  Add together the milk, beaten egg and vanilla
• 4

  Step 4

  Add half of the milk and egg mix to the butter and flour mix until smooth. Add the remaining milk and egg and mix until smooth.
• 5

  Step 5

  Portion the cake batter into paper cake cups and bake for 15/18 mis and allow to cool
• 6

  Step 6

  For the Butter cream – Whisk the soft butter, cocoa powder and icing sugar until light and fluffy
• 7

  Step 7

  Add the milk and keep whisking until very smooth
• 8

  Step 8

  Crumble the cup cakes to a fine crumb and add the butter icing and mix well until the mix comes together like doesn’t fall apart
• 9

  Step 9

  Coat an even amount around each cream egg until all the mix is used
• 10

  Step 10

  Crumble the biscoff biscuits to a fine crumb and coat each egg until they are coated
• 11

  Step 11

  Cut in half and serve

Ingredients

• 100 g Country Range Plain Flour
• 25 g Country Range Cocoa Powder
• 120 g Caster Sugar
• 1.5 tsp Country Range Baking Powder
• 0.5 tsp Country Range Salt
• 40 g Country Range Butter
• 120 ml Full Fat Milk
• 1 g Country Range Free Range Egg
• 0.5 tsp Country Range Vanilla Extract
• 100 g Country Range Butter
• 175 g Icing Sugar
• 25 g Country Range Cocoa Powder
• 2 tbsp Milk
• 6 g Creme Eggs
• 100 g Biscoff Biscuits